Carnitas Chipotle Recipe: A Home Cook's Guide

Deep in the heart of Michoacán, Mexico, carnitas have been a celebrated dish for generations. This recipe adds a contemporary twist by incorporating smoky chipotle peppers, creating a perfect balance of traditional technique and bold flavor. The slow-cooking process transforms humble pork shoulder into tender, crispy-edged morsels that are simultaneously succulent and caramelized.

The Secret to Perfect Carnitas

Traditional carnitas are cooked in lard, but this version uses a combination of braising and oven-finishing to achieve that coveted crispy exterior while maintaining a juicy interior. The addition of chipotle peppers in adobo sauce brings a complex smokiness and subtle heat that complements the rich pork without overwhelming it.

Ingredients

For the Carnitas:

• 4 pounds pork shoulder (Boston butt), cut into 2-inch chunks
• 3 chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons adobo sauce from the chipotle peppers
• 1 large orange, juiced and zested
• 4 cloves garlic, minced
• 2 tablespoons Mexican oregano
• 2 teaspoons ground cumin
• 2 bay leaves
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 cup water

For Serving:

• Warm corn tortillas
• Diced white onion
• Fresh cilantro
• Lime wedges
• Salsa verde
• Pickled red onions

Instructions

1. Start with the Marinade: Combine the chopped chipotle peppers, adobo sauce, orange juice, orange zest, minced garlic, Mexican oregano, cumin, salt, and black pepper in a large bowl. Add the pork chunks and toss to coat evenly. Cover and refrigerate for 4-8 hours, or ideally overnight.
2. Cooking Process:
   • Preheat your oven to 325°F (165°C).
   • Heat vegetable oil in a large Dutch oven over medium-high heat.
   • Working in batches, brown the marinated pork pieces on all sides, about 3-4 minutes per side.
   • Return all meat to the pot, add bay leaves and water.
   • Bring to a simmer, cover, and transfer to the preheated oven.
   • Cook for 2.5-3 hours, or until the meat is fork-tender.
3. The Crucial Crisping Stage:
   • Remove the pot from the oven and increase temperature to 425°F (220°C).
   • Using a slotted spoon, transfer the meat to a baking sheet.
   • Gently shred the larger pieces, leaving some chunks for texture.
   • Drizzle with a few tablespoons of the cooking liquid.
   • Return to the oven and roast for 20-25 minutes, stirring once halfway through, until the edges are crispy and golden brown.
4. Final Touches:
   • Taste and adjust seasoning with salt if needed.
   • Serve immediately while hot and crispy.

Serving Suggestions

The beauty of these chipotle carnitas lies in their versatility. Serve them:

• Traditional style in warm corn tortillas with diced onion, cilantro, and lime
• As a topping for nachos or tostadas
• In burrito bowls with rice and beans
• Stuffed into tortas (Mexican sandwiches) with avocado and pickled jalapeños

Make-Ahead Tips

The initial braising can be done up to two days ahead. Store the meat in its cooking liquid in the refrigerator, then proceed with the crisping stage just before serving. The flavors will actually develop and improve during this resting period.

Chef's Notes

The key to exceptional carnitas lies in the contrast between tender, juicy meat and crispy exterior bits. Don't skip the final crisping stage – it's what transforms good carnitas into great ones. The chipotle adds a subtle smokiness that builds with each bite, while the orange provides just enough acid to cut through the richness of the pork.

Remember, authentic carnitas are meant to have varying textures – some pieces should be super crispy, while others remain succulent and tender. This variation is what makes each bite a unique experience.